Chermoula Lentil & Couscous Bowl

While the veggies are roasting, drain and rinse the lentils. Thinly slice the red onion. Slice the lemon into wedges. Roughly chop the roasted almonds. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the lentils and the chermoula spice blend until fragrant and warmed through, 1-2 minutes. Add the butter and a drizzle of honey and cook, stirring, until melted, 1 minute. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Set aside.

While the onion is cooking, add the water (for the couscous) and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

In a small bowl, combine the tahini and garlic dip. Set aside. Add the lentils, roasted veggies, baby spinach leaves and a drizzle of olive oil to the couscous. Toss to combine.